Recipe by Sackville
There will come a point in this recipe where you think you can't possibly add any more flour. Your mixer, if it's a small one, may even become alarmingly warm. But push on and all your hard work will be rewarded with some of the tastiest and most comforting cookies I have come across. They're great for dipping in a cup of tea or just for snacking on. I particularly like to make them to give away at the holidays.
Top Review by Caryn
What more could anyone ask for but an old fashioned soft, chewy, flavorful molasses cookie; this recipe truly fits that description! They look wonderful on a Christmas cookie tray, and bring back old memories (as per the 7th grade secretary at my daughter's school). I used a Kitchen Aide mixer and had no diffuclty mixing in the flour. I rolled each cookie in the granulated sugar rather than on just the tops of each cookie. Baked them for 10 minutes and had 70 one-inch round cookies. These were a huge hit at my daughter's school and husband's work.
- 1 cup butter, softened
- 1 1⁄2 cups sugar
- 1⁄2 cup molasses
- 2 large eggs
- 4 cups flour
- 1⁄2 teaspoon salt
- 2 1⁄4 teaspoons baking soda
- 2 1⁄4 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cloves
- 1 1⁄2 teaspoons ground cinnamon
- additional sugar
Directions See How It's Made
- In a large mixing bowl, cream the butter and sugar.
- Beat in the molasses and eggs.
- Separately, combine the dry ingredients, then slowly mix into the wet ingredients.
- When blended and smooth, roll the dough into small balls, about 1 inch around.
- Dip the tops in sugar and place on greased or non-stick baking sheets.
- Bake at 350°F or 180°C for 10-12 minutes.
- Cool on a wire rack, then store in a tightly covered container to keep the cookies soft.